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Lookup NU author(s): Dr Barbara Sturm
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© 2017 Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed). Use of support vector machine (SVM) analysis allowed for the classification of beef samples with a pH above 5.9, and below 5.6, with an accuracy of 91% and 99% respectively. Biochemical and physical conditions of the meat concerning the pH are discussed.
Author(s): Crichton SOJ, Kirchner SM, Porley V, Retz S, von Gersdorff G, Hensel O, Sturm B
Publication type: Article
Publication status: Published
Journal: Meat Science
Print publication date: 01/12/2017
Online publication date: 18/07/2017
Acceptance date: 17/07/2017
ISSN (print): 0309-1740
ISSN (electronic): 1873-4138
Publisher: Elsevier Ltd
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